Recipe: Veggie Dumplings

If you have any leftover bread or vegetables in the kitchen and you don’t want to waste them, then consider creating a batch of these delicious and nutritious Veggie Dumplings. They’re soft and full of goodness, making them ideal for care home residents.

With food ‘upcycling’ and waste reduction set to be key trends in 2021, these ‘all taste, no waste’ recipes are more important than ever.

Ingredients:

200g of the previous day’s bread

100g carrots

100g leeks

100g courgettes

20g of butter

150g eggs

45g olive oil

16g curry powder

Salt

Method:

1. Dice the carrots and courgettes very finely.

2. Chop the leeks very finely.

3. Fry the leeks in 20 g of butter.

4. Chop the bread into small cubes and pour into the mixing bowl with the olive oil and the eggs.

5. Mix with a beater until you obtain a fairly homogenous mixture.

6. Add the vegetables and curry powder, and mix again.

7. Spoon small dumplings of the mixture onto a baking sheet on a tray, then leave to cool in the refrigerator for 30 minutes.

8. Roll the balls by hand and place them on a baking tray.

9. Spray the surface of the dough balls with olive oil then bake for 8 minutes at 180°C

TIP: For even more flavour, add parsley or coriander. You can also fry the balls rather than bake them.